Indonesian Lamb Satay with Spicy Peanut SauceEstimated Cost:  $15.00+*

Prep Time:  1 hour

Marinade Time:  1 hour

Grill Time:  3 – 4 minutes

Serves:  4

This recipe doesn’t fit neatly into the “Kitchen Survival” niche save for the fact it’s beyond delicious.  It will probably cost a little over 15 bucks and it has a decent amount of preparation time.  It’s just so damn good. It’s not super expensive, and its short grill time makes up for the longer preparation. 

This recipe comes pretty much straight out of my grilling bible, “Weber’s Big Book of Grilling“, which I strongly recommend for grill beginners and aficionados alike.  This recipe includes both a marinade, and a sauce, both of which are excellent, and stand on their own with ease.

“For a quick weekday dinner, make the marinade and sauce ahead and chill them.  Add the lamb to the marinade just before you’re ready to start.”

The Marinade:
1 lg. clove garlic, crushed (how to)
1 star anise
2 Tbs. vegetable oil
1 Tbs. fresh ginger, finely chopped (how to)
1 Tbs. fresh lime juice
1 Tbs. soy sauce
1 tsp. chili powder

The Meat:
2 lamb loins, about 1/2-pound ea.

The Sauce:
1 Tbs. vegetable oil
1 tsp. Thai red curry paste
1 tsp. ground cumin
1 tsp. dried lemongrass
1/2 cup smooth peanut butter
1/2 cup coconut milk
1/2 cup water
1 Tbs. soy sauce
1 tsp. fresh lime juice
1 tsp. granulated sugar

To make the marinade: In a food processor or blender combine the marinade ingredients and process until smooth.

Trim the lamb of any excess fat or sinew. Cut the loins crosswise (against the grain) in 1/2-inch slices. Place the slices in a large, resealable plastic bag, and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade, place the bag in a bowl and refrigerate for at least 1 hour, turning occasionally.

To make the sauce: In a medium sauté pan, over medium heat, warm the vegetable oil. Add the red curry paste, cumin, and lemongrass, stirring to release their fragrance, about 10 seconds. Add the peanut butter, coconut milk, and 1/2 cup water. Mix well. Add the soy sauce, lime juice, and sugar; stir. Lower heat to a simmer and cook for 1 to 2 minutes. Set aside.

Remove the lamb from the bag and discard the marinade. Thread the lamb slices lengthwise onto skewers. Just before you grill the lamb, gently reheat the sauce; whisk in a little coconut milk, if needed, to thin it. Grill the lamb over medium coals for 3 to 4 minutes, turning once halfway through grilling time. Serve hot with the sauce.

Mike’s comments:

*A meal suitable for Annapurna, and when serving a Hindu goddess, sometimes you have to break the $15.00 per meal ceiling.